 After quite some time, we are proud to welcome back our beloved Guest Chef Jean Fares! This time, he outdid himself with this delicious and all-fresh seafood pasta. He bought fresh calamari, fresh herbs, fresh vegetables and most importantly shrimps that were still alive (yes, that’s how fresh it was!) to make this absolutely phenomenal spaghetti dish that I keep on longing for ever since. Believe me, try to make it and you’ll definitely adopt it.
Jean’s birthday is tomorrow so I’ll be baking him a nice and yummy cake for the occasion (the one I had baked here).
Here’s what you’ll need:
– Fresh Shrimps. Keep the heads and shells aside to make the juice
– Fresh Calamari
– Coriander leaves
– 3 to 4 small tomatoes (choose them very red), chopped
– White wine
– Spaghetti
– Salt and Pepper
– 1 Onion (diced)
– 3 cloves of Garlic (diced)
How to make it:
1) Boil your spaghetti al dente and drain
2) Chop the onions, the garlic and chili pepper (If you want to spice it up)
2) In a wok or pan, heat a bit of olive oil and cook the onions, garlic and pepper, then add the shrimp heads, white wine and chopped tomatoes. Let it simmer and reduce
4) On a grill, cook the calamari
5) Mix them all when they’re done, top it all with some fresh coriander leaves and experience an explosion of flavors 🙂
